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Jennifer Crowe
Aduki bean stew with sausages and eggplant
Stew with eggplant, tomato, beans and spicy sausage.
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Ingredients
Directions
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Put the aduki beans in a bowl and pour so much cold water that they are underneath. Let the beans soak for 8 hours. Drain.
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Rinse the beans under cold running water. Drain in a colander.
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Cut the aubergine into cubes of 1 x 1 cm. Heat the olive oil in a thick-bottomed pan and fry the aubergine for 5 minutes on a high heat until golden brown and done.
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Put the eggplant out of the pan on a plate and keep separate.
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Chop the onion and finely chop the garlic.
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Peel the winter carrot and cut into cubes of 1 x 1 cm. Cut the celery into bows.
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Heat the oil in the same pan and fry the onion, garlic, carrot, celery and rosemary for 5 minutes on a high heat.
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Add the wine and cook for 3 minutes. Add the tomato cubes, the water, the beans, the bouillon tablet, the bay leaf and the sausages.
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Bring to boil. Leave to simmer for 50 minutes with the lid on the pan over low heat until the beans are tender.
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Add the eggplant for the last 10 minutes. Meanwhile, cut the parsley fine. Remove the sprigs of rosemary and the bay leaf.
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Season with half of the parsley, pepper and salt.
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Remove the sausages from the pan, cut into slices and scoop through the oven. Serve with the rest of the parsley.
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Nutrition
525Calories
Sodium0% DV2.265mg
Fat32% DV21g
Protein66% DV33g
Carbs13% DV39g
Fiber44% DV11g
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